Serves: 8
Total Calories: 1,204

1 tablespoon oil
1/2 to 1 onion, chopped
2 cups sweet potatoes
2 cups russet potatoes
3 cloves garlic, pressed
4 cups chicken broth
1 teaspoon dried thyme
2 dashes cayenne pepper
salt and pepper to taste
2 cups half and half or 2% milk for lower fat

GARNISHES
shredded cheese
chopped ham
sour cream
bacon
green onion

Peel and cube both the sweet potatoes and russet potatoes.

In a large soup pot, heat oil on medium-high. Sauté onions until translucent. Add potatoes and garlic. Cook a few minutes more. Add chicken broth, thyme, and cayenne pepper.

Bring to a boil, then reduce heat to medium. Simmer, covered, for 10 to 15 minutes or until potatoes are tender.

Remove the pan from the heat and mash the potatoes with a potato masher. (It's okay to leave small lumps.) Add salt and pepper to taste. Return to heat. Slowly stir in the half and half. Heat until hot but not boiling, so as not to curdle the milk.

Serve with cheese, chopped ham, sour cream, bacon, or green onions.

Nutritional Facts:

Serves: 8
Total Calories: 1,204
Calories from Fat: 97

More Recipes from the Cook'n Gluten Free...Life Tastes Good Again Cookbook:
Broccoli and Cheese Soup
Chicken Noodle Soup
Chicken Vegetable Soup
Chili
Corn Chowder
Double Potato Soup
Egg Drop Soup
Hamburger Soup
Leftover Roast Soup
Pumpkin Soup
Taco Soup